This plant-based salad is very easy and full of flavor – great for a quick make-ahead lunch. It’s cool, creamy, crunchy, chewy, sweet, savory, and rich. It’s easy to keep the ingredients on hand and throw this recipe together anytime. You can easily double the recipe and use it throughout the week, switching up how you serve it – on a romaine boat as pictured above (our favorite because it’s crisp and refreshing), on a salad, in a pita or wrap, or on a sandwich. It’s a great lunch to bring to work or school because it doesn’t need to be reheated, making the (delicious) smell much milder.
Curried Chickpea Salad
This plant-based salad is very easy and full of flavor - great for a quick make-ahead lunch. It's cool, creamy, crunchy, chewy, sweet, savory, and rich.
Ingredients
- 15 ounce can chickpeas, rinsed and drained or 1 3/4 cup cooked chickpeas
- 1/2 cup toasted cashews
- 1/4 cup vegan mayonnaise could use regular mayo if it doesn't need to be vegan or egg-free
- 1-2 carrots, finely diced
- 1/4 cup raisins ideally organic
- 2 tablespoons mango chutney
- 1 stalk green onion, sliced about 2 tablespoons
- 2 teaspoons curry powder
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper
Instructions
-
Optional: To achieve a softer texture and a mixture that sticks together more, mash about half of the chickpeas with a fork, picking out the loose skins afterwards. Alternatively, put the chickpeas in a towel and rub with the towel to loosen the skins first, then discard the skins and mash.
You can also skip this step and leave the chickpeas whole.
-
Combine all ingredients in a bowl and stir until well combined.
-
Serve on top of a salad, in a romaine lettuce boat, or in a sandwich or pita.
Print recipe